Pasta sauce is a breeze to make at home and SO worth it when you make this deeply flavorful weeknight red wine pasta sauce! Perfect for tossing in your favorite pasta dish plus it freezes and cans beautifully.
Prep Time 5minutes
Cook Time 1hour30minutes
Total Time 1hour35minutes
Servings 1quart sauce
1/2teaspoonred pepper flakes
1cupdry red wine
2(28 oz each)cans whole peeled tomatoes
4-6fresh basil leaves plus more for garnishing
Salt and pepper to taste
In a dutch oven or medium saucepan over medium heat, heat olive oil until shimmery. Add garlic and saute 1-2 minutes until fragrant. Add red pepper flakes and tomato paste and saute 1 additional minute.
Slowly add wine to mixture, stirring until smooth. Bring wine to a simmer and cook until reduced in half. Add tomatoes, basil leaves, and rosemary. Season sauce with salt and pepper to taste and bring to a simmer over medium heat.
Cover pot, reduce heat to medium-low, and let simmer 60-90 minutes, stirring occasionally and breaking tomatoes up against side of pan. Cook until sauce is reduced and slightly thickened.
Remove basil leaves and rosemary sprig from sauce and discard. Stir butter into sauce until melted. Season sauce with additional salt and pepper to taste.
Transfer sauce to a high-speed blender or use an immersion blender to blend sauce until completely smooth. Stir additional minced fresh basil into sauce if desired. Serve sauce immediately or cool and store in fridge up to 6 days.
Sauce may be stored in the fridge up to 6 days, frozen up to 3 months, and canned following standard canning procedures.